Smoked pepper (Smoked Paprika) or smoked pepper; Thanks to dried peppers, it is one of the alternative ways to add flavor to your meals.
Most pepper types are harvested in the summer months and in these months, freshly freshly decorate our tables. Since we want to see the peppers on our tables in the remaining times, we process them in various ways.
Establishing pepper pickles, preparing tomato paste, preparing the memenen sauces, drying peppers… And much more offers us the possibilities to consume peppers throughout the year.
The smoked peppers are a way to move the pepper flavor one step further.
Usually painful ones are preferred for. The process is not difficult. In fact, smoked peppers can be purchased as ready. However, of course, the most delicious is what we prepare in our own kitchen at home. Special fuement trays, fuement mangas or more Ufaka apparatus can be used for fuership. The shavings of the trees that bring plenty of smoke are preferred to fume pepper. Apple tree, maple, mesquite, hickory or a pickup tree shavings are widely preferred. The peppers that are smoked for at least 3 hours for a long -lasting use are then dried. The dryer may be preferred for a balanced drying. In the most commonly, incense peppers are prepared in the season with fresh peppers. However, it is possible to prepare with pre -dried peppers. The peppers that are made by the front roasting or completely freshly prepared, if they are not dried afterwards, their life will of course be much shorter. It is ideal for produced in small amounts and quickly consumption. What is used with smoked pepper pepper? Wild thyme Inner picker walnut tahin Sesame Paste [/Button] [Button Link =” “Newwindow =” Yes “] Daily Depression [/Button] [Button Link =” Energy-Cleanism/”Newwindow =” Yes “] Energy Cleaning [/Button] [Button Link =” “Color =” Teal “Newwindow =” Yes “] button] Centaury Oil [/Button] [Button Link = “” Newwindow = “Yes”] Sage